Crispy Homemade Sopapillas – Better Than Takeout

Crispy homemade sopapillas are the perfect appetizer or snack, with a golden exterior and soft, fluffy interior. After making these many times, I’ve discovered the trick to getting them just right every time. The warm, comforting aroma of these homemade sopapillas will make your kitchen feel cozy and inviting. Try them with my Hearty Vegetarian Lasagna Soup for a comforting meal. If you love recipes like this, you’ll also enjoy Hearty Vegetarian Lasagna Soup Recipe and Southwest Chicken Bowls Recipe.

What You'll Need for Crispy Homemade Sopapillas – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 cup warm water
• 2 cups vegetable oil, for frying
• Optional: Honey, for drizzling
• Optional: Salsa, for serving

How to Make Crispy Homemade Sopapillas – Better Than Takeout

1. Prepare the dough: In a large bowl, combine flour, salt, and baking powder. Add warm water and mix until a soft dough forms. If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
2. Let the dough rest: Cover the bowl with a clean kitchen towel and let the dough rest for 10-15 minutes.
3. Shape the sopapillas: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Cut the dough into 2-inch squares or use a cookie cutter for fun shapes.
4. Fry the sopapillas: Heat oil in a large, deep skillet or deep fryer to 350°F (175°C). Carefully place a few sopapillas in the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Drain on a paper towel-lined plate.

Storing & Reheating Crispy Homemade Sopapillas – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftover sopapillas in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the dough up to 24 hours in advance and store it in the fridge until ready to fry.

Freezing Crispy Homemade Sopapillas – Better Than Takeout

Freeze uncooked sopapillas on a baking sheet, then transfer to an airtight container for up to 3 months. Reheat in a 350°F (175°C) oven for 5-7 minutes.

How to Reheat Without Drying It Out

Oven: Reheat leftover sopapillas in a 350°F (175°C) oven for 5-7 minutes. Microwave: Reheat leftover sopapillas in the microwave for 15-20 seconds, but be careful as they can become soggy.

Recipe Notes

• Chef tip: For extra flavor, brush the sopapillas with a little melted butter before serving.
• Best substitution: You can substitute the water with warm milk for a richer flavor.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your sopapillas are not puffing up, try adding a little more baking powder or letting the dough rest for a longer period.

Crispy Homemade Sopapillas – Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

15 mins

⏳

Total

25 mins

🍽

Serves

8 sopapillas

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 cup warm water
• 2 cups vegetable oil, for frying

Optional Toppings

• Honey, for drizzling
• Salsa, for serving

Instructions

1. Prepare the dough: In a large bowl, combine flour, salt, and baking powder. Add warm water and mix until a soft dough forms. If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
2. Let the dough rest: Cover the bowl with a clean kitchen towel and let the dough rest for 10-15 minutes.
3. Shape the sopapillas: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Cut the dough into 2-inch squares or use a cookie cutter for fun shapes.
4. Fry the sopapillas: Heat oil in a large, deep skillet or deep fryer to 350°F (175°C). Carefully place a few sopapillas in the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Drain on a paper towel-lined plate.

Notes

• Chef tip: For extra flavor, brush the sopapillas with a little melted butter before serving.
• Best substitution: You can substitute the water with warm milk for a richer flavor.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your sopapillas are not puffing up, try adding a little more baking powder or letting the dough rest for a longer period.

Storage

• Fridge: Store leftover sopapillas in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze uncooked sopapillas on a baking sheet, then transfer to an airtight container for up to 3 months. Reheat in a 350°F (175°C) oven for 5-7 minutes.
• Oven reheat: Reheat leftover sopapillas in a 350°F (175°C) oven for 5-7 minutes.
• Microwave reheat: Reheat leftover sopapillas in the microwave for 15-20 seconds, but be careful as they can become soggy.
• Make ahead: You can make the dough up to 24 hours in advance and store it in the fridge until ready to fry.

Nutrition Per Serving

• Calories: 120
• Protein: 2g
• Fat: 6g
• Carbs: 15g
• Fiber: 1g
• Sugar: 0g
• Sodium: 200mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Crispy Homemade Sopapillas – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Homemade Sopapillas – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!